Sweet Potato Korma Recipe
Korma is a popular Indian dish that originated in the Mughlai cuisine. It is known for its rich and creamy sauce made with a blend of spices, nuts, and yogurt.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 500 gram Sweet Potatoes
- 1 medium-sized Onion
- 3 clove Garlic
- 1 thumb-sized piece Ginger
- 2 chopped Green Chilies
- 2 medium-sized Tomatoes
- 50 gram Cashew Nuts
- 400 ml Coconut Milk
- 2 tablespoon Vegetable Oil
- 1 teaspoon Cumin Seeds
- 2 teaspoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- as needed for garnishing Fresh Coriander Leaves
Instructions
- Peel and cut the sweet potatoes into cubes.
- Heat oil in a pan and add cumin seeds.
- Add chopped onions, garlic, ginger, and green chilies. Saute until onions turn golden brown.
- Add tomatoes and cook until they become soft.
- In a blender, blend cashew nuts with water to make a smooth paste.
- Add the cashew nut paste to the pan and cook for a few minutes.
- Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
- Add the sweet potato cubes and coconut milk.
- Cover the pan and let it simmer for about 20 minutes or until sweet potatoes are cooked.
- Sprinkle garam masala and garnish with fresh coriander leaves.
- Serve hot with rice or naan bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.